The determination of trypsin inhibitor levels in foodstuffs

Smith, Clifford A.; Megen, Wim van; Twaalfhoven, Leendert; Hitchcock, C. H. S.

doi:10.1002/jsfa.2740310403

Cited by 319 publications

(189 citation statements)

References 8 publications

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“…The data are expressed as amount of protease inhibited per amount of sample material. As Kakade et al [16] and Smith et al [17] pointed out, such values prevent the confusion that arises from using arbitrary values and allow the amount of inhibitory activity to be more easily appreciated by non-analists. The procedure that is described above differs in several aspects from previous methods.…”

Section: Discussionmentioning

confidence: 99%

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Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Spelbrink¹

2011

TOFSJ

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A quantitative assay using azocasein was developed to measure trypsin inhibitory activity in emulsions and other complex systems that are refractory to analysis. The method was tested for reproducibility on pure protein solutions as well as protein-containing material rich in fats and sugars, with special attention to emulsions. In the clean situation, the overall relative standard deviation was less than 6% while for the more complex systems it was less than 16%. The procedure proved robust against deliberate variations of temperature, incubation time and substrate concentration.

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Section: Discussionmentioning

confidence: 99%

“…PPI is highly soluble under these conditions. While alkaline conditions like those used by Kakade et al [18], Stauffer [19] and Smith et al [17] also favour PPI solubility, these were avoided to prevent oil and fat hydrolysis as free fatty acids may also inhibit trypsin.…”

Section: Discussionmentioning

confidence: 99%

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Spelbrink¹

2011

TOFSJ

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“…The phytic acid content was calculated from a calibration curve using phytate phosphorus salt in the range of 10-50 lg. Trypsin inhibitor activity (TIA) was determined colorimetrically using a spectrophotometer at 410 nm (Smith et al 1980).…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

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“…Tannin determination was by method of Makkar and Goodchild (1996); phytate by method of Wheeler and Ferrel (1971), while trypsin inhibition was by method of Kakade et al (1969), as modified by Smith et al (1980). …”

Section: Antinutritional Analysesmentioning

confidence: 99%

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu

Oseyemi

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat-based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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The determination of trypsin inhibitor levels in foodstuffs

Cited by 319 publications

References 8 publications

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

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